Description

A traditional stuffed pasta from Bergamo in northern Italy, casoncelli alla bergamasca features delicate handmade pasta filled with savory minced meat and breadcrumbs, then tossed in a rich sage butter sauce and sprinkled with Grana Padano. A comforting, authentic Lombard dish perfect for special occasions.

Ingredients

Dough:

400 g (3.2 cups) all-purpose flour

100 g (0.52 cups) durum wheat semolina

2 eggs

Water, as needed

Filling:

250 g (1.11 cups) minced beef

125 g (1.16 cups) breadcrumbs

1 egg

70 g (0.7 cups) grated Grana Padano or Parmigiano Reggiano

1 clove garlic, minced

1 sprig parsley, finely chopped

Salt, to taste

Pepper, to taste

Sauce:

50 g (3.57 tbsp) butter

2 sage leaves

2 tbsp grated Grana Padano or Parmigiano Reggiano, for serving

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Instructions

Make the Pasta Dough: On a pastry board, form a well with the flour and semolina. Add eggs, a pinch of salt, and just enough water to form a dough. Knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Filling: Sauté minced garlic in a drizzle of olive oil, then add minced beef and cook until browned. Transfer to a bowl and mix with breadcrumbs, egg, grated cheese, parsley, salt, and pepper until well combined.
Shape the Casoncelli: Roll out the dough into a thin sheet using a pasta machine. Cut circles about 7 cm (3 inches) wide. Place a small scoop of filling in the center, fold over, and seal the edges firmly. Shape into the traditional casoncelli form by pinching the ends gently.
Cook the Pasta: Bring a large pot of salted water to a boil. Drop the casoncelli in and cook for 3–4 minutes, until they float to the top.
Prepare the Sauce: In a separate pan, melt butter with sage leaves and cook gently until fragrant.
Serve: Drain the casoncelli, toss gently with the sage butter, and serve topped with grated Grana Padano.

Notes

Add a touch of nutmeg or crushed amaretto biscuits to the filling for a traditional Lombard variation.

For a vegetarian version, replace the meat filling with ricotta, spinach, and Parmesan.

Use a pasta machine for even dough thickness, or roll by hand if preferred.

Uncooked casoncelli can be frozen and cooked directly from frozen.

Add a splash of cream or olive oil to the butter sauce for a richer finish.

Nutrition

Serving Size: 1 portion
Calories: 620
Sugar: 3g
Sodium: 450mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 3g
Protein: 30g
Cholesterol: 190mg